Montadito de pringa is a hot small sandwich of meat from the stew pot, which began as a way to use leftover stew, a staple of Sevillian tapas bars.

The montadito de pringa originated as a way to make use of leftover stew, according to Visita Sevilla, which describes pringa as a stew-derived speciality usually served as a hot montadito and eaten by dipping bread into the meats. The tourist board lists Bodeguita Romero for it and calls it a star at Bodeguita Antonio Romero in Arenal, whose carta lists a Pringa montadito at 4.20 euros.

Where to eat Montadito de Pringa in Seville

1 editor pick for Montadito de Pringa in Seville, ranked by editorial score. All Seville signature dishes · Montadito de Pringa across every city.

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Make it at home

Serves 83 hrIntermediate

Ingredients

  • 400g pork shoulder, in 5cm chunks
  • 150g cooking chorizo (not cured), in slices
  • 150g morcilla de Burgos (blood sausage), in slices
  • 100g tocino (salt-cured pork belly), in lardons
  • 1 small onion, peeled and quartered
  • 1 garlic clove
  • 1 bay leaf
  • Sea salt
  • 8 small white bread rolls (pan de viena or chapata)

Method

  1. Place pork, chorizo, morcilla, tocino, onion, garlic and bay leaf in a pot with water to cover by 2cm.
  2. Bring to a simmer over medium heat; skim foam during the first 10 minutes.
  3. Reduce heat to low; cover and simmer 2.5 hours until pork shreds with a fork.
  4. Remove meats with a slotted spoon. Discard onion, garlic and bay leaf. Shred the pork, then chop the chorizo, morcilla and tocino fine.
  5. Mix everything together; the morcilla binds the mixture naturally.
  6. Toast the bread rolls under a hot grill or in a dry pan.
  7. Pack the warm pringa into the hot rolls; press down gently. Serve immediately.

Editor tip. The pringa improves the day after; press into rolls just before serving. Save the cooking broth for soup the following day.

Common allergens: Gluten.